Ingredients:
- 1 1/2 kg Leg of lamb in portions
- 2 onions finely chopped
- 6 tbsp of olive oil
- 6 tomatoes grated
- 1 tbsp of tomato paste
- 2 cups of water
- 1 tsp of sugar
- 1-2 cinnamon sticks
- 1-2 bay leave
- Salt and pepper to taste
Ingredients of aubergine béchamel:
- 1 kilo of flask aubergines
- 3 cups of milk
- 1 cup of cream of milk with low fat
- 4 tbsp full of butter
- 4 tbsp full of flour
- 1 deep dish various yellow cheeses grated (Kaseri, Graviera sweet, Regato)
- 2 tbsp full of lemon juice
- 1/4 tsp of nutmeg
- Salt and white pepper to taste
For 4-5 servings
![Chioungkiar Begienti](https://www.greektastes.com/wp-content/uploads/2012/09/Chioungkiar-Begienti.jpg)
Chioungkiar Begienti
Notes:
- Almost all foods have behind them a small or a big history.
- Each creation however hides behind it something that it has to do with its creator. ~ Chioungkiar, therefore, was a Sultan – that as all Sultans they always asked for something exceptional for their table.
- He asked from the cook to prepare for him a wonderful meal.
- The inspiration of the cook was justified and the Sultan was very enthusiastic about it.
- “Begienti” however, in Turkish means “he liked”.
- On our recipe now, the aubergines should be cooked on the coal, in order to have the right flavour, that is to say be a little smoked.
- In the apartment it is little difficult to have charcoals and for this reason I propose the solution with the camping-gas grill.
Method:
- In a skillet pour the olive oil and sauté the chopped onions until translucent.
- Add the meat portions to the skillet and sauté on all sides.
- Add the grated tomatoes, sugar and spices.
- Dissolve the tomato paste in a cup of warm water and add to the food.
- Pour the 2 cups of hot water, cover with lid and simmer for about 2 hours to cook the lamb and stay with the sauce.
- Bake the eggplant on the stove top or oven grill, turning them from all sides for about 30 minutes.
- Do not worry if the skin of the eggplant is burned on the outside.
- That’s how it should be.
- Let them cool down a bit or dip them in cold water in order to be able to grab them and carefully remove the skin.
- Cut the skin, open it up and with a soup spoon remove the flesh.
- Chop the flesh with a knife or mash it with a fork without fine puréeing it and mix with some lemon juice to prevent it from blackening.
- Prepare the béchamel by melting the butter in a saucepan first.
- Add the flour and mix well to dissolve and when it gets some color add the milk and cream of milk and it should be warm.
- Mix continuously with wire and when it thickens remove from the heat.
- Add salt, pepper and nutmeg, according to taste and add the grated cheeses and the crumbs or mashed eggplant pulp.
- Stir well and serve alongside the meat.
- Place the puréed eggplant béchamel in a platter; spread it out and the meat on top.
- Or place the meat portion in the middle of the platter and the eggplant béchamel all around it.
- Sprinkle some chopped parsley on top and serve.
- Chioungkiar Begienti can be accompanied with fried or oven potatoes.